Ricotta forte.

Together with mozzarella it is one of the most traditional diary product from Puglia. It is obtained after  along process of seasoning and fementation of ricotta of sheep that, in 1 year time, has got a chilly taste and a soft, creamy consistency.

It is used as ingredients for souces, aperitifs and for filling panzerotti.


  • 400 gr of orecchiette pasta (or cavatelli)
  • 1 onion
  • ricotta forte
  • salt
  • 1 lt of tomato sauce
  • 3- 4 leaves of basil
  • extra – virgin olive oil


In a pan, fry an onion with some oil (not too much).

Add tomato sauce, basil and some salt.

Just before taking them away from the heat, melt in the tomato 3-4 tablespoons of ricotta forte.

Pasta has been cooked apart: it will be cooked to perfection and will be mixed with this souce.

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